Popsie’s Fresh Alaskan Salmon Mince Meatballs
These delectable meatballs can be served in a homemade pasta dish, cooked and added to a hearty chowder or eaten as finger food with a variety of delicious dips and creamy sauces. Or, cool them immediately and freeze for quick preparations throughout the week.
- 1 package Popsie Sockeye Salmon Mince (approximately 2 lbs), thawed
- 1 large yellow onion, finely minced*
- 2 cloves garlic, minced*
- 2 teaspoons fennel seed, lightly crushed
- 2 whole eggs
- 1 ½ cups panko bread crumbs
- 1 ½ cups parmesan, grated
- zest of one lemon (optional)
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons fresh dill, chopped
- 2 teaspoons crushed red chili flakes (optional)
Preheat oven to 350˚F
In a large bowl, combine all the ingredients.
Using a fork or rubber spatula, mix gently until well incorporated.
Let mixture rest for 10 minutes to allow breadcrumbs to absorb moisture.
Line a 9 by 13-inch sheet pan with parchment paper and set aside.
Using your hands, form salmon meatball mixture into golf ball sized portions by gently rolling mixture between palms.
Space salmon meatballs 1 inch apart on lined sheet pan.
Bake in preheated oven until golden brown and cooked through (8-10 minutes).
Salmon meatballs should be cooked throughout but still moist.
We also enjoy simply sautéing these on the stovetop and basting them with a bit of butter and fresh herbs and then finishing them in a warm oven until cooked through. Be careful to watch the meatballs closely if you choose the broiler preparation; be sure to use a set of long tongs to turn them halfway through the cooking process to achieve even browning and doneness.
*If raw onion and garlic are too strong for your taste, gently sauté in butter and cool thoroughly before adding to the meatball mixture